Ingredients

Directions

Preheat oven to 350�F. Beat the condensed milk and cream cheese in a large bowl with an electric mixer on medium speed until smooth. Fold in the whipped topping.

On a large cookie sheet, combine the pecans, coconut and butter, and toast in the oven, stirring every 5 minutes, until coconut and pecans are golden, about 15 minutes. Set aside to cool.

Spoon a quarter of the cream cheese mixture into each graham crust and spread with rubber spatula. Top each pie with a quarter of the coconut mixture and drizzle generously with caramel topping. Add another layer of cream cheese, coconut and caramel topping, using up ingredients. Freeze until firm, at least 4 hours or overnight. Let stand at room temperature 10 to 15 minutes before serving.